Kat Driscoll totally blew me away with her recipe for carrot souffle. Whether you make one for the crowd or individual ramekins for everyone, they’re light, sweet, bright in color and something that the youngest to the oldest in your family will enjoy.
Hopefully Kat will be emailing me tons of recipes she’s come up with using her new Zojurushi Rice Cooker!
Carrot Souffle
Ingredients
- 1 lb or 1 Bag Baby Carrots
- 1/2 Cup unsalted butter, melted
- 3 eggs
- 1/4 Cup granulated sugar
- 3 Tbsp all purpose flour
- 1 Tsp baking powder
- 1 Tsp vanilla
- 1/4 teaspoon kosher salt
Instructions
- Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
- Preheat oven to 300 F.
- Place all ingredients in a blender and blend till smooth.
- Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
- Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
- Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
- Cool, flip over the ramekins to remove the soufflé or cut into bars from the baking dish.
- Serve.
A water bath is when you put the ramekins in a bigger size baking dish filled with water half way up the outside of the ramekin. The water is in the bigger baking dish. This allows the souffle to cook evenly and not allow any burning or overcooking.
I love the sound of this recipe. I dont mean to sound stupid, but what does a water bath mean? Do I put water on top of the ingredients. Again, sorry I am just not clear on this.
I bet you could just reduce the amount of sugar in general.. I can’t wait to try this! Any idea of a way to cut back on the fat from the butter though, that wouldn’t compromise the flavor/texture too much?
This recipe makes 6 servings so your toddler will only get 1/24 of a cup of sugar, not 1/4 of a cup. I’m definitely going to try this because my toddler is pretty picky with veggies too!
If you want to use squash and are worried about the sugar, you might want to check out the “Butternut Squash Kugel” recipe that someone posted in the comments section when this contest was originally posted. It’s similar to this recipe, but uses whole wheat flour and maple syrup instead of sugar (it also doesn’t require a water bath, so I don’t know if it’s quite as light in texture or not, but it’s really good).
This recipe also sounds great and I can’t wait to give it a try!
Can you substitute honey for sugar and what would the measurement be? 1/4 cup of sugar is more than I want to give my toddler. Do you think using butternut squash would lessen the need for a sweetner?
So exciting! Thanks, Catherine!
Merry Christmas!
you can do either 🙂
Does it have to be a glass 8×8 pan or can you use the metal one as well?
I do this with butternut squash all the time. I buy the pre-cooked mashed frozen squash, so it saves the step of having to steam it. I dont bake it in a water bath either and it turns out delicious.
my guess is yes. Anything souffle-like needs to be cooked in a water bath. I even do it with no crust pumpkin pies that are more custardy than the originals.
If you use one 8 x8 dish to cook with, do you still need to bake it in a water bath?
awesome. tried it for the first time this year for thanksgiving and we called it carrot candy!!! my almost 3 year old who can be real tough with vegetables even loved it!!!
It could be served as a side dishes or as a dessert. It’s sweet, but not too sweet!
So, this comes out more like a dessert? Or a side dish?
carrot kugel! you can do this with butternut squash also.